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Chicken and Summer Vegetable Enchiladas Verde

Williams Sonoma
  • 65 minutes
  • Serves 6

INGREDIENTS

1 cup

Chicken breast, cooked and shredded

1

cut into 8-inch strips 2 oz. baby spinach

1

Avocado, slices

1 cup

Corn, fresh kernels

1/2

Red onion, large

1

Zucchini

1

Kosher salt and freshly ground pepper

2 tbsp

Vegetable oil

12

Corn tortillas

5 oz

Monterey jack cheese

1

Sour cream

1

jar Enchilada starter, green